Negroni

William Yeoward’s favorite cocktail is the classic Negroni. He recommends pairing it with a Coco Double Old Fashioned glass, which he says is “reminiscent of the 1930s, with the cutting around the top.”Ingredients:
1 oz. Martini Rosso vermouth
1 oz. gin
1 oz. Campari
Orange wedges
Fill an old-fashioned glass with ice. Pour in the ingredients and gently stir. Garnish with the orange wedges.

1 of 6

Alfresco Bellini

“The thing about a Bellini is that you don’t want to get it hot, because then it doesn’t taste nearly as good,” Yeoward says of this warm-weather cocktail, presented here in the Lally Flute. “If you have a pretty stem to grab hold of, that’s a good thing.”Ingredients:
¾ oz. peach purée
½ oz. Aperol liqueur
Champagne, chilled
1 Chinese gooseberry
1 rose petal
To create the three layers, gently pour each ingredient into the glass over the flatter end of a long, double-ended bar spoon. Add the peach purée first, then the Aperol, followed by the Champagne. Garnish with the Chinese gooseberry and rose petal. Stir the Bellini after it is presented to the drinker.

1 of 6

Officer’s Nightcap

“The Alexis is one of the great glasses of our collection,” Yeoward says. “To me it’s all about that palm-fringed beach in a far-off land. I thought the beach and this cocktail went rather well together.”Ingredients:
1 oz. fresh lime juice
2 bar spoons Velvet Falernum
½ oz. agave nectar
½ oz. Ron Zacapa dark rum
2 oz. freshly pressed apple juice
2 bar spoons pimento dram liqueur
Lime twist
Cinnamon stick
First, fill a highball glass with ice and set aside. Add all of the ingredients to a shaker. Give a quick stir and top up with ice. Shake. Strain any melted water from the glass but leave the ice. Strain the cocktail into the glass and garnish with the lime twist and cinnamon stick.

1 of 6

Costa Esmeralda

“The thing about this cocktail that’s so fantastic is the basil,” says Yeoward, who recommends it be served in his Calypso Spiral Mojito Glass. “We chose the glass specifically to keep the basil flavor in—and it really does help.”Ingredients:
2 lemon wedges
¾ oz. lemon juice
2½ bar spoons superfine (caster) sugar
10 fresh basil leaves
2 oz. Snow Queen vodka
Champagne
Basil leaf
Lemon wedge
Muddle the lemon wedges, lemon juice, sugar, and basil leaves in a shaker. Add the vodka and fill halfway with crushed ice. Lightly shake and strain into a highball glass. Top off with Champagne. Blend gently with a bar spoon and add crushed ice to form a crown. Garnish with a basil leaf and a lemon wedge.

1 of 6

Cosmopolitan with Flaming Orange Zest

“I’ll tell you why it’s one of my favorites,” Yeoward says of this cocktail, served in an Eleanor Coupe. “Our family grows fruit in the Canary Islands, and anything that has to do with that wonderful smell of very fresh citrus always appeals to me.”Ingredients:
Freshly squeezed juice of half a lime
1¼ oz. vodka
½ oz. triple sec
½ oz. cranberry juice
3 raspberries
Orange zest, flamed
Fill the glass with ice and set aside to chill. Put all of the ingredients in a shaker, with ice, and shake vigorously. Discard the ice from the glass, strain the cocktail into the glass—it will be a delicate shade of pink—and garnish with the raspberries skewered on a cocktail pick. For the orange garnish, hold the strip of zest by one end; gently (and carefully) heat it with the flame of a lighter to release the oils; then hold the zest above the cocktail and twist it to “mist” the oils into the drink. Finally, run the flamed zest around the rim of the glass. Discard the zest.